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Friday, October 12, 2012

Spicy Lentils with Ground Turkey

Spicy Lentils with Ground Turkey

This is exactly how I like my
lentils, meaty and spicy! This dish warms you up without weighing you
down. The ground turkey keeps it light
while the hot sauce keeps you coming back for more! Try it with Lauren Marie’sPumpkinCornbread. Spicy and sweet? Oh yea!

Makes 4-5 servings

2 cups dried green lentils, rinsed and drained

3 medium-sized carrots, sliced

3 celery stalks, chopped

1 quart (32 oz) low-sodium beef broth

3 cups water

1 bay leaf

¼ cup plus 1 tablespoon extra-virgin olive oil, separated

1 lb ground turkey

1 teaspoon garlic granules

1 teaspoon onion granules

1 teaspoon chili powder

1 teaspoon plus 3/4 teaspoon salt, separated

1 teaspoon plus ½ teaspoon pepper, separated

¼ teaspoon red pepper flakes

1 medium yellow or sweet onion, chopped

4 cloves garlic, minced

1 teaspoon cumin

7 dashes of hot sauce*

Place
rinsed lentils, carrots, celery, beef broth, water, and bay leaf in a large
stock pot. Bring to a boil over high
heat.

Once
lentils have been brought to a boil, turn heat down to low. Add cooked turkey to the lentil mixture and
simmer uncovered for 45 minutes or until lentils are soft, stirring
occasionally.

Keep
lentils on low heat while you heat the remaining ¼ cup of extra-virgin olive
oil over medium heat in a large pan (use the same pan as the turkey=less
dishes!). Add onion and garlic. Cook until very soft, about 8-10 minutes. Pour softened onions and garlic into the
lentil mixture and stir well.

*If you are serving this to a big crowd with different heat
(spicy) preferences. Add 3-4 dashes of
hot sauce instead of 7 dashes and place the hot sauce bottle on the table. That way, everyone can have it the way they
want.